Ingredients
- 2 cups fresh or frozen corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup honey
- 2 large eggs, beaten
- 1 cup milk (whole or 2% recommended)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Feel free to substitute with almond milk for a dairy-free version or use maple syrup instead of honey for a different twist. Each ingredient plays a role in bringing back memories of those lively family dinners, filled with laughter and love.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend well.
- Add the corn kernels, melted butter, honey, beaten eggs, milk, sour cream, and vanilla extract to the dry ingredients. Mix until just combined. The batter should be slightly lumpy, which is perfect.
- Pour the mixture into the prepared baking dish, smoothing out the top with a spatula.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crispy, reminiscent of the way my abuela’s tortillas would char just right on the comal.
- Allow the casserole to cool for a few minutes before serving, letting the flavors meld together beautifully.
This recipe is a testament to the patience and love that cooking represents, a lesson passed down from my grandmother’s kitchen to yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International